If you’re craving the warm, buttery comfort of biscuits without the carbs, this is the keto biscuit recipe for you! Made with almond flour, coconut flour, and sour cream, they have that fluffy, tender texture that really satisfies. And they are just as delicious with a bowl of keto chili as they are with bacon and eggs for breakfast!
I’ve been on a low carb diet for a long time, and I can honestly say that I don’t miss bread anymore. But sometimes nothing will do but a really good, tender biscuit with butter melting all over it.
These easy keto drop biscuits have been a family favorite since I started making them almost 10 years ago. We adore the cheesy flavor, and the biscuity texture. And I love how easy they are to make.
I can whip them up on the fly and have them ready to go with meals like keto beef stew or loaded cauliflower soup. And I also use the dough as the topping for keto chicken pot pie.
What readers are saying…
“Oh my goodness these are wonderful!! Made them just as the recipe described. Texture and flavor are perfect. These are going in the “make sure there are some of these available all the time” recipe box. Thanks so much!!” — Susan F.
Why you will love these keto biscuits
- Light and fluffy: The perfect biscuit texture without the carbs.
- Easy to make: Whip them up in one bowl in only 35 minutes!
- Great flavor: A little garlic powder and plenty of cheese make them delicious right out of the oven.
- Versatile: These biscuits make great keto breakfast sandwiches, burger buns, or sides for soups and stews.
- Low carb and gluten-free: Made with no wheat or grains so they’re perfect for many healthy diets.
- Great for meal prep: You can easily make these biscuits ahead and store them in the fridge or freezer for easy meals.
Ingredient Notes
- Coconut flour and almond flour: I use a combination of these two keto flours, because it gives the biscuits a better texture.
- Sour cream: This is the secret ingredient for really tender keto biscuits. It adds moisture without making the batter too liquid. You can also use thick Greek yogurt.
- Eggs: You can use whole eggs, but I think they turn out better with a combination of egg white and egg.
- Butter: For savory recipes like this one, I usually grab salted butter.
- Cheese: I often use sharp cheddar in this recipe but I’ve also made it with pepper jack. So good!
- Garlic powder: Garlic powder adds flavor and masks any coconut taste.
- Pantry staples: Baking powder and salt.
Overview: How to Make This Recipe
- Combine the dry ingredients: Whisk together the coconut flour, almond flour, baking powder, garlic, and salt. Then add half a cup of the shredded cheese so it distributes well though the dough.
- Add the wet ingredients. Stir in the eggs, sour cream, and butter.
- Form the biscuits: Drop about 2 to 3 tablespoons of the dough for each biscuit onto the baking sheet. Top with remaining cheese.
- Bake until golden: Bake until the biscuit tops are just firm to the touch.
Tips for Success
If your biscuits are flat, that means you didn’t have quite enough flour. Keep in mind that coconut flour differs greatly brand to brand, and some are more absorbent than others. The dough should have a thick, slightly spongy quality. If it doesn’t, add more coconut flour, 1 tablespoon at a time.
Using some egg white in place of whole eggs helps the texture be lighter and fluffier. If you prefer, you can use 4 whole eggs (total) instead.
I made these biscuits recently when I was short on sour cream, so I used blended cottage cheese instead. It worked very well, although I did have to add an extra tablespoon of coconut flour.
Frequently Asked Questions
You can’t simply swap out the coconut flour, as the amounts of other ingredients need to change as well. I recommend trying these keto almond flour biscuits instead.
These biscuits are on the moist side so store them in a covered container to keep them from drying out. You can leave them on the counter for up to 3 days, or in the fridge for up to a week. They also freeze well for several months.
These keto biscuits have 5.6 grams of carbs and 2.6 grams of fiber. If you count net carbs, each biscuit has only 3 grams.
What to serve with keto biscuits
Easy Keto Biscuits Recipe
Ingredients
- 1/2 cup (60 g) coconut flour
- 1/2 cup (56 g) almond flour
- 2 tsp baking powder
- 1 tsp garlic powder
- 1/2 tsp (0.5 tsp) salt
- 3/4 cup (84.75 g) shredded Cheddar cheese, divided
- 3 large egg whites
- 2 large (2 large) eggs
- 3/4 cup (172.5 g) sour cream, OR Greek yogurt
- 1/4 cup (56.75 g) butter, melted
Instructions
- Preheat the oven to 350ºF and line a large baking sheet with a silicone mat or parchment paper.
- In a large bowl, whisk together the coconut flour, almond flour, baking powder, garlic powder and salt. Whisk in 1/2 cup of the shredded Cheddar.
- Stir in the egg whites, whole eggs, sour cream, and melted butter until well combined.
- Drop the mixture by rounded spoonfuls onto the prepared baking sheet. These are very filling and they spread and rise so make the mounds smallish. You should get 10 to 12 biscuits.
- Sprinkle the tops with remaining 1/4 cup cheese and bake 20 to 23 minutes, until the cheese is melted and the biscuits are just firm to the touch.
- Remove from the oven and let cool on the pan.
Video
Notes
Nutrition
Nutritional Disclaimer
Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program. I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them. I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.
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Hi Carolyn, I made these tonight but they didn’t look quite like yours. They came out flat, just didn’t have that lumpy nice top like yours just flat and smooth,although they weren’t horrible tasting I do want them to come out like yours. I used Bob’s almond flour(waiting for my honeyville to get here!) “Coconut Secret” raw coconut flour and full fat natural sour cream. I’ve never used coconut flour before and just picked one. Perhaps that was the issue?? Any input would be appreciated! I LOVE your blog and can’t wait for my swerve to get here so I can try your amazing recipes!
Actually the more I think about it,I wonder if there was too much moisture? I’ve made a similar bisquik bisquit and when dropping them off the spoon they were a bit sticky and hard to get off and these were more rnmy, just a though! Maybe add more almond flour next time??
Hi Mindy. I’ve never used coconut secret, I always use Bob’s coconut flour. And yes, you’re correct, it sounds like your biscuits had way too much moisture, so I assume it was the coconut flour. To counteract that, if you are going to use that brand of coconut flour, add a few tbsp more to the recipe until it’s thicker. Thick enough that you have to really push it off the spoon to drop it onto the baking sheet. Does that make sense?
Hi Carolyn, Thanks for your quick response! I think that makes complete sense. After my first post I put even more thought in it and figured the batter should have been thicker. I will switch to Bob’s next time I need it. Do you think I could just add more almond flour? My husband is not a fan of coconut but I don’t let him know I use it. Thanks again!
Sure, go ahead and add 1/4 to 1/2 cup more almond flour. Start with 1/4 cup and then see how thick the batter is after that.
Just a thought how old is your baking powder?
DO NOT wait to make these. They are wonderful!! I made them exactly to recipe (as I always do a recipe for the first time) and will not change a thing. I made little mini biscuits (about 22). They are great just plain. For lunch I’ve sliced a biscuit and put a little sausage patty on it with some chipotle mayo and woohoo – sooo good!
If you are selling your house or having company and want the house to smell good, this is the recipe to use. 🙂
Wow! Now that’s high praise! 🙂
I just made these for the first time getting 25 using my medium cookie scoop. Now I must try them with sausage because you made it sound quite scrumptious!
Another amazing recipe from you. I loved these. I baked in a muffin pan and got 12.
JUST made these..still warm on my plate! I didn’t have butter on hand, so I used some oil instead and I added extra garlic and cheese to make sure I didnt taste any coconut flour. CAME OUT AMAZING! Can’t wait to try it with butter. As it is, they are awesomely fluffy with a crispy sort of exterior..we are huge garlic fans, so the extra garlic hits the spot. Thank you for this recipe. It is a keeper 🙂
So glad you liked them!
I wonder if adding a little garlic salt to the tops of these before baking – would give them that “red lobster” cheddar garlic taste….. hmmmmmm 🙂
I have seen copycat recipes for the Red Lobster biscuits, and I believe the trick to getting that taste is after baking to brush them with melted butter & then sprinkle the tops with garlic salt. Hope this helps!
These are so good! I made them to go with your tomato soup recipe. Delish! Thanks for posting such great, easy to make recipes.
I just found you and am so glad I did. I was recently diagnosed with prediabeties. I also have high colesterol. I started atkinsnot too long ago, but am afraid of their prepackaged foods. I want to get healthier using more whole foods w.o. added chemicals. Your recipes seem helpful and family friendly. Thanks so much.
Glad you find my recipes helpful, Mandy!
Okay so I made these this morning and the taste is wonderful- I used inch squares of Colby jack and skate powder in 6 and did 4 plain so I can try them sweet. As I said the taste is great but then there is a dryness and kind of sticks going down your throat. I use 2/3 full fat sour cream and 1/3 full fat Greek yogurt (Fage) I am using raw coconut flour (not cheap) and this may be the issue. I can’t say for sure they look moist and feel moist and even all leaving an imprint on the parchment paper that is damp and when you first eat them they are moist but then it’s like that coconut flour taste or texture dries them out while chewing… maybe more fat would help? I don’t know. I slathered on a helping of jalapeno cream cheese and that was phenomenal but with just butter was not enough to mask the dryness. Oh and they are super filling I am full and I ate half of one. Anyway all these recipes are fantastic I am sure it is just the different ingredients used that may change the texture. Happy 2014!
Huh, that is interesting. I do think coconut flour has a mouth feel that is dry-ish. Perhaps because it is SO absorbent, it feels like it dries out our mouths. But they shouldn’t feel/taste that dry, and every coconut flour brand is a bit different. So in your version, I would either try an extra egg or more oil. Sorry about that!
I made these tonight to go with some soup. They were delicious. Thank you for the recipe.
I made these tonight and sadly, did not care for them so much. I like many other recipes I’ve made from your site and am grateful for all the time and effort you put into them. I have another biscuit recipe I much prefer, found here:
http://carbwars.blogspot.com/2013/03/gluten-free-yogurt-biscuits.html
I might try the ones above with some sharp cheddar and garlic powder and see how they turn out. I’ve also made those with all sour cream instead of Greek yogurt and they are very good.
Best wishes and happy 2014!
I am surprised. Everyone I know loves them. But to each his own, as always!
I think these are my husband’s favorite low carb bread. Tonight he asked me again, with a tone of wonder, “Really, there’s no wheat in these? None at all.”
That’s fabulous. I love that it’s so hard to believe anything wheat-free can be good! 🙂
I made these tonight. They did not rise or spread and were dry.
Like your idea to go half/half with the almond and coconut flour. I tried baking something similar yesterday with just the almond flour and found it bore too much of a resemblance to a savoury sort of marzipan.
So…I’m thinking about making chicken and dumplings with these. I’m not a gourmet chef with regular food, let alone low-carb versions, but I don’t see why it wouldn’t work…what do you think?
It has enough egg to hold together, I think. Try it and let me know what happens!!!
I sure will!
I tried it for dumplings for chicken and dumplings. It failed epically , but I kept some of the dough and baked them as biscuits and they were delicious. Next batch of chicken and dumplings, I will bake the biscuits first, then drop them in. I think that would be better.
That’s a great idea!
Thank you for this recipe. I made brisket and was looking for something to make as a side and these were perfect. Very easy to make and ingredients I usually have on hand. I try to keep the amount of almond flour I eat down, and the addition of the coconut flour is great.
I made these today and they came out great, perfect for supping up egg yolk 🙂 I added some dried chives for a bit of color. How do you suggest storing them and how long do they keep? Thanks!
Hi Carolyn,
I love your recipes! They really help a T2 diabetic like me. My question was what can I use instead of eggs in 1) savory 2)sweet recipes? I’m a lacto-veg so dairy products are fine. Thx.
Try flax seed and water. I can’t remember the exact amounts for “flax eggs” but I think it’s 1 tbps flax seed meal and 2 or 3 tbsp water.
Yes, you mix 1 tablespoon of ground flaxseed with 3 tablespoons of water. (I only had 3 eggs in the house–horror!–and had to do this for the last egg.) I let it sit in a bowl for a little bit to it could gel together, and then put it in. Worked great!
My husband ate three with his dinner, and then he ate two more before bed! I liked them, too!
Thx for the quick reply…I have tried flax eggs and there always seems to be some sort of an unpleasant taste to it. I have used the darker colored one. Maybe I’ll try the lighter one and see if that helps.
Hey Carolyn,
So I finally tried this recipe after months of ogling your cheddar biscuit pics. I used a combo of flax and chia for the eggs. Other than that, I used the recipe exactly as is. I baked for 25 minutes and the biscuits got a nice crust and bottom. I felt like they were too soft in the middle…I’m not sure if it is raw or just soft. Any suggestions what could have been the problem or are they supposed to have a slight mushy feel? Thanks.
No, they are not supposed to be mushy but I suspect it’s the flax/chia eggs that contributed to that issue. Coconut flour really requires real eggs to get a good consistency.